Open bottle half-full of rose champagne in my fridge sealed with stopper, for a week...can I use for poaching fruit? How long before tossing?

Two Trays Kitchen


Bevi September 30, 2015
Add to your preserves if you are making jams or conserves, or chutneys.
PieceOfLayerCake September 29, 2015
A rosé-raspberry granita has a nice ring to it....
ChefJune September 29, 2015
sounds like a fabulous choice for poaching fruit. I'd also probably reduce the poaching liquid to make a memorable and unique sauce for the results. Pears? [You're talking to the "Champagne Lassie" here... :D
Two T. September 29, 2015
thank you all!!
sydney September 29, 2015
Once it's been opened and left for more than a number of hours (unless closed under a truly superior closure/protection system) it's finished as far as its original intent. At this point it just doesn't matter; you could keep it for weeks before using as a poaching liquid. (I'm finishing WSET Diploma and work in the drinks industry.)

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cookbookchick September 29, 2015
Toss it?? No! I keep containers of leftover wine in my fridge to be used for cooking purposes indefinitely. If I had room in my freezer, I would freeze them. But after only a week? Poach away! Sounds delicious!
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